Description
This Mediterranean Tortellini Salad is a bold and flavorful dish packed with artichokes, olives, sun-dried tomatoes, cherry tomatoes, and tender cheese tortellini. Tossed in a zesty herb vinaigrette, it’s the perfect make-ahead lunch, picnic side, or light summer dinner.
Ingredients
Scale
- 10 oz cheese tortellini (fresh or refrigerated)
- 1 cup cherry tomatoes, halved
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/3 cup Kalamata olives, sliced
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup red onion, finely sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Cook tortellini according to package instructions. Drain and rinse under cold water to stop cooking. Set aside to cool.
- In a large bowl, combine cherry tomatoes, artichoke hearts, olives, sun-dried tomatoes, red onion, and parsley.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
- Add the cooled tortellini to the bowl with vegetables and pour the dressing over. Toss gently to coat.
- Top with crumbled feta and gently fold it in.
- Chill for at least 30 minutes before serving for best flavor. Serve cold or at room temperature.
Notes
- Can be made up to 1 day in advance and stored in the fridge.
- Add grilled chicken or chickpeas for a protein boost.
- Use vegan tortellini and dairy-free feta for a plant-based version.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 410
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 30mg
Keywords: tortellini salad, Mediterranean pasta salad, artichoke olive salad, summer pasta salad, vegetarian picnic salad